6 people
SIDE
Ina Garten How Easy Is That? (p. 196)
Fennel - 2 (4 cups)
Carrots - 4 (2 cups)
Garlic - 3 cloves (1 tbl)
Sage leaves - Few leaves (1 tbl)
Rosemary - 2 sprigs (1 tbl)
Cannellini beans (dried) - 1 lb
Chicken stock - 1 cup
Pecorino Romano cheese - 1⁄2 cup
Beans - soak in large bowl with water to cover by at least 2 inches and store in refigerator, covered, overnight
Fennel - chop
Carrots - chop
Sage - mince
Rosemary - mince
Cheese - grate
After a full night of soaking, drain the beans, rinse them well, and place them in a large stockpot. Add twice as much water as you have beans, bring to a boil, lower the heat, and simmer uncovered for about 45 minutes, until the beans are very tender. Skim off any foam that accumulates.
Meanwhile, heat 1⁄4 olive oil in a large pan or dutch oven over medium-heat. Add the fennel and carrots and saute for 8 to 10 minutes, stirring occasionally, until tender. Add the garlic and cook for 1 more minute. Drain the beans and add them to the vegetable mix. Add the chicken stock, sage, rosemary, 2 tsp kosher salt, and 1⁄2 tsp pepper and simmer, stirring occasionally, for 12 to 15 minutes, until creamy. Stir in the Percorino, season to taste, and serve hot.